Taberna De Haro - Menu completo

Catalán flat bread with sautéed onions and olives

Solera Reserva Lustau

Monastrell dulce

La Cigarrera

Tintilla de rota

Fresh fried squid

Garlic-parsley potato salad

Marinated fried haddock

Vanilla cream pudding, Maria cookie, cinnamon

Dry Oloroso, creme de cacao, mezcal, Pedro Ximenez, cream, olive oil, smoked salt

Eggplant, cheese, saffron-honey

Local clams, spicy chorizo, wine

Saffron salt-cod balls (4)

One dozen oysters; sherry vinegar mignonette. $2 at the bar, from 5-7pm

Copicut Farm chicken roasted, lemon, jus, Norwiss fries

Balvenie 14 yr

Anchovies olives

Copicut Farms chicken and vegetables; saffron chicken stock

Heritage breed pork steak in adobo, 2 fried Chip n Farm eggs, Norwiss fries

5 cheeses imported from Spain, marcona almonds, membrillo

Spicy garlic shrimp

Spanish mixed salad

Sidra-braised chorizo

Spinach sautéed with garlic, pine nuts, and golden raisins

2 thick goat cheese toasts

Pastured beef meatballs, Madrid style

Moorish-spiced pork skewers

Moscatel

Basque chorizo, grilled, over warm brandada

Milk caramel custard

House-made dark chocolate truffles, organic EVOO, cocoa, sea salt

Braised lamb shank, chilindron style

Today's fish, this season's vegetable, timeless Little Leaf salad

Squid ink, squid, saffron shellfish stock

Pedro Ximenez

Valdespino

Riojan style potatoes Verrill Farm golden potatoes braised with chorizo, red green peppers, garlic, pimentón, wine

Don Gonzalo VOS

Sweet sherry, dry sherry, egg yolk

Dry oloroso, Manzanilla Pasada, East India Solera, cask-aged rum, orange bitters

Dark sherry, red vermouth

Malvasia dulce

Late harvest chardonnay

Frog legs, tomato herbs

Cured Iberian chorizo, salchichón, lomo; pan tumaquet

Local mushrooms, duck egg, garlic

House-made ricotta, honey, cinnamon

Basque dried fruit compote; cream

Warm octopus, potatoes, Evoo, pmentón

Imported Spanish olives, dressed

Spanish omelette

Ham bechamel croquettes (3)

Cured ham from Iberian pigs

Pan-fried stuffed piquillo peppers (3)

Brick-oven roasted duck breast, roasted apple, PX reduction

Artichoke hearts sautéed with jamón ibérico and garlic

Veal sweetbreads, oloroso splash